Discussion

Need Help with Pasta Salad

I need to make a very colorful (oil and vinegar) pasta salad for a shower. I need some ideas for unique vegetables to put in the salad. I plan to make the veggie/pasta ratio about 50/50. I would also love some photos of colorful pasta salads and maybe even some tips on creative ways to cut the veggies.

I get this delicious kale salad at Whole Foods from their prepared foods bar that is so colorful and inspires me to make colorful salads at home. In addition to kale, it has pomegranate seeds, red onion, lima beans, grape tomatoes, shaved carrots, radicchio or red cabbage, pecans, etc. Of course all you have to do is add some pasta and any sort of vinaigrette and you're in business.

Preheat oven to 400°F. Line two heavy-rimmed baking sheets with parchment paper. On the first sheet spread butternut squash out evenly, drizzle with 1 tablespoon olive oil, and season with salt and pepper to taste. On the second sheet spread mushrooms out evenly, drizzle with another tablespoon of olive oil, and season with salt and pepper. Roast squash for 25 minutes and mushrooms for 20 minutes, or until tender. Lift vegetables on parchment paper off of baking sheet to cool.

Heat a tablespoon of olive oil over medium heat in a medium sized saucepan. Add the orzo and stir. Cook until it starts to brown. Add 2 cups of water and some kosher salt, and bring to a boil. Reduce heat to low, cover, and simmer for 12 minutes or until all the liquid is absorbed. Mix in rosemary and remove from heat.

Preheat oven to 400°F. Line two heavy-rimmed baking sheets with parchment paper. On the first sheet spread butternut squash out evenly, drizzle with 1 tablespoon olive oil, and season with salt and pepper to taste. On the second sheet spread mushrooms out evenly, drizzle with another tablespoon of olive oil, and season with salt and pepper. Roast squash for 25 minutes and mushrooms for 20 minutes, or until tender. Lift vegetables on parchment paper off of baking sheet to cool.

Heat a tablespoon of olive oil over medium heat in a medium sized saucepan. Add the orzo and stir. Cook until it starts to brown. Add 2 cups of water and some kosher salt, and bring to a boil. Reduce heat to low, cover, and simmer for 12 minutes or until all the liquid is absorbed. Mix in rosemary and remove from heat.

What about a combination of red and purple peppers, green snow peas, yellow baby corn with tri-colored pasta, and a bit of red onion? I'd be tempted to do it with an asian vinagrette and toasted sesame seeds.